Yep, I've seen a few other studies that did the same thing. That's why the "Texas crutch" works. (Wrapping a brisket tightly will effectively raise the pressure, so the evaporation happens at a higher temperature.)

Personally, I just learned to ignore it and wait 'til it's done. No crutch for me.

While not raising the absolute pressure, you are probably affecting the absolute humidity inside the foil pouch. Basically, it gets to be a saturated atmosphere inside the pouch, so you end up killing off any evaporative cooling and just end up steaming the meat. Hence, no stall.

A Mighty Wind's A Brewing

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